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STRAWBERRY-RHUBARB PIE (Mark's)




Source of Recipe


Mark


Recipe Introduction


Note - (If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)




List of Ingredients




3 Cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; trim away and discard any of the leaves which are poisonous; trim ends.)
1 Cup strawberries, stemmed and sliced
1 Cup sugar
3 Tablespoons of quick cooking tapioca
1/4 Teaspoon of salt
1 Teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie



Recipe



Preheat oven to 400°F.

1. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

2. Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

3. Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.